This one-pan chicken and veggies recipe comes to you from my mother’s kitchen in Israel. This is a whole meal in one pan… Healthy, filling, and delicious chicken dish.
Sometimes, you just need a go-to recipe. Something that you can throw together in minutes and will make a whole lot of food that will last for a few meals… This one-pan chicken and veggies recipe is that sort of recipe.
I especially reach for those meals during busy times. Like in early spring when I have a ton of work to do in the garden and the weather is beautiful and I just don’t want to be in the kitchen. Or when there are a lot of school activities that my kids need my help with but, guess what? We still need to eat.
One Pan Chicken and Veggies Recipe…
Another good time to reach for a recipe like this one is when you’re going to host a lot of people and you have to come up with a meal that is easy to make, can be put together a day earlier, and can feed a whole lot of people on a budget. This one dish chicken and veggies recipe is a great party recipe as well.
Ingredients…
- Chicken thighs, drumsticks, and wings – we mixed all of these chicken parts, however, you don’t have to. You can choose to use just thighs or just drumsticks.
- Carrots
- Zucchini
- Bell Peppers
- Potatoes
- Sweet potatoes
- Shallots
- Cherry Tomatoes
- Garlic cloves
- Seasonings: paprika, chicken flavoring, garlic powder, black pepper, olive oil
Kitchen Tools…
How to Make One-Pan Chicken and Veggies…
Step one – prep the veggies. Peel the carrots and zucchini and cut them into 3 or four pieces. Remove the stem and the seeds from the bell peppers and slice them into a few large pieces. Peel the sweet potatoes and cut them into eight (or so) large pieces. Do the same with the white potatoes, but you don’t have to peel those if you don’t want to. Next the shallots. Peel those and halve them. Lastly, the cherry tomatoes and the garlic cloves can stay whole (just peel the garlic cloves).
Step two – season. Add the prepared vegetables to a large bowl with the pieces of chicken. Season and add the olive oil. Use your hands to mix it all together so the vegetables and the chicken are all covered with the seasonings. You can bake this right away or if you want, you can do all of this prep work a day ahead. Then, cover the large bowl with plastic wrap and keep it in the fridge until you are ready to bake.
Step three – bake. Transfer the chicken and the vegetables to a large sheet pan and spread them in one layer. Preheat your oven to 400 degrees F and bake, uncovered, for 30 minutes. Then lower the temperature to 350 degrees F and bake for an additional hour and a half.
How to Serve this Recipe…
- By itself – remove the pan from the oven and let it rest for a few minutes. Then grab a plate and serve a piece of chicken with some vegetables next to it. There’s a whole meal on this pan!
- With a side salad – of course, a fresh, side salad is always a great addition. Try to serve this dish with this red cabbage salad, beet salad, or a simple Israeli vegetable salad.
- With fermented veggies – if you feel like adding something fresh on the side but don’t feel like making a salad, try fermented beets, fermented cauliflower, fermented turnips, fermented radish, or maybe fermented beans.
- With a side – if you really want to add a side dish here, a simple dish of rice will work. You can do wild rice or brown rice or any other kind that you like. You can also try quinoa or bulgur wheat.
Options And Variations…
- Add different kinds of veggies – add or remove vegetables. You have so many options here! Add beet, radish, rutabaga, fennel, celery, or any other vegetable. If you don’t like the bell peppers, leave them out. Or maybe you want to add some hot peppers instead. There are so many options.
- Use a whole chicken – instead of using pieces of chicken, feel free to use two whole chickens. Or maybe use just drumsticks or just thighs.
- Change the seasonings – if you want this dish hot, add some cayenne pepper powder, or maybe jalapeno powder. If you like the taste of cumin, add some cumin. If it’s too much garlic flavor for you, leave the fresh garlic in but don’t use the garlic powder. Play with the seasonings and find your favorite combinations.
How to Store One Pan Chicken and Veggies…
- In the fridge – If you have any leftovers, simply add them to an airtight container and store in the fridge for a few days.
- In the freezer – freezing leftovers of this dish is not my favorite thing to do because the cooked vegetables lose some of their texture, but it’s possible. Place leftovers In a freezer container and store in the freezer for up to a year. It might be a good idea to divide into individual serving portions before freezing. Before serving, let the serving thaw at room temperature and then reheat it in the oven or in the microwave.
Frequently Asked Questions…
You can do all the prep work the day before. Cover the bowl with plastic wrap and place it in the fridge. Bake the next day.
I wouldn’t make it with red meat but you can use turkey (in pieces), duck or rabbit instead of the chicken.
This recipe is already a large batch recipe. In fact, you might want to cut it in half.
I hope that you’ll give this recipe a try! Over here, this one pan chicken and veggies is a regular. It’s easy to make, I can change the veggies and/or the seasonings a little bit each time, and I can do all the prep work the night before. And also… It’s a healthy, filling, and delicious dish!
More Delicious Recipes…
- Southwest Chicken Chili
- Chicken Livers and Onions
- Fried Chicken Meatballs
- Chicken Gizzard Recipe
- Middle Eastern Chicken And Rice
One Pan Chicken and Veggies
Large batch one pan chicken and veggie dish. Easy to put together and can feed a lot of people. Feel free to cut the recipe in half for a smaller meal.
Ingredients
- 4 chicken thighs, bone in skin on
- 4 chicken drumsticks
- 12 chicken wings
- 2 large carrots, peeled and cut into large pieces
- 3 zucchinis, peeled and cut into large pieces
- 2 red bell peppers, remove stem and seeds and cut into large pieces
- 4 potatoes, peeled (or not) and cut into large pieces
- 2 sweet potatoes, peeled and cut into large pieces
- 8 shallots, peeled and halved
- 10 cherry tomatoes
- 10 garlic cloves
Seasonings:
- 1 ½ tablespoons paprika (hot or sweet, whatever you want)
- 1 tablespoon Knorr chicken flavoring (link in notes)
- 1 tablespoon garlic powder
- 3/4 tablespoon black pepper
- 3 tablespoons of olive oil
Instructions
- Pre-heat oven to 400 degrees F. Add the chicken and vegetables into a large mixing bowl.
- Add the seasonings and the olive oil and use your hands to mix it all together until the vegetables and chicken are coated with the seasonings.
- Transfer the chicken and vegetables onto a large baking sheet (if you are making the full batch you might need to use a couple of baking sheets) lined with parchment paper.
- Bake uncovered at 400 degrees F for 30 minutes. Lower the temperature and to 350 degrees F and bake for and additional hour and a half. Remove from the oven and serve hot.
Notes
** Full video of this recipe is in the post.
>> The Knorr chicken flavoring that we use: click this link.
Options and Variations:
- Add different kinds of veggies – add or remove vegetables. You have so many options here! Add beet, radish, rutabaga, fennel, celery, or any other vegetable. If you don’t like the bell peppers, leave them out. Or maybe you want to add some hot peppers instead. There are so many options.
- Use a whole chicken – instead of using pieces of chicken, feel free to use two whole chickens. Or maybe use just drumsticks or just thighs.
- Change the seasonings – if you want this dish hot, add some cayenne pepper powder, or maybe jalapeno powder. If you like the taste of cumin, add some cumin. If it’s too much garlic flavor for you, leave the fresh garlic in but don’t use the garlic powder. Play with the seasonings and find your favorite combinations.
Frequently Asked Questions:
- Can I make this recipe ahead?
You can do all the prep work the day before. Cover the bowl with plastic wrap and place it in the fridge. Bake the next day. - Can I use other kinds of meat for this dish?
I wouldn’t make it with red meat but you can use turkey (in pieces), duck or rabbit instead of the chicken. - Can I double this recipe?
This recipe is already a large batch recipe. In fact, you might want to cut it in half.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 117mgSodium: 245mgCarbohydrates: 41gFiber: 6gSugar: 8gProtein: 28g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.